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From: seb@mtgzy.UUCP (s.e.badian)
Newsgroups: net.cooks
Subject: Re: Repost: Kelly's Asian Chicken
Message-ID: <1654@mtgzy.UUCP>
Date: Tue, 11-Mar-86 09:59:53 EST
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Posted: Tue Mar 11 09:59:53 1986
Date-Received: Thu, 13-Mar-86 07:20:34 EST
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	20 minutes is about right. Of course it will take longer if
you don't cut your chicken up into parts. It will take about 10 minutes
to brown all the chicken and another 10 to 15 minutes to let it soak
up all the good sauce. I've made it, and I don't remember it taking
much longer than 45 minutes to prepare, start to finish (including
cutting up the chicken and chopping up the garlic).
	Of course, look at the chicken. If it's too rare for you, cook
it longer. Many great cooks (Pierre Farney among them) say that we
Americans are obssessed with well cooked chicken and in France chicken
is served rare. If it's rare, it can't dry out.

Sharon Badian
ihnp4!mtgzy!seb